Mixed Berry Blondie Sundae

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Ok ok ok enough about emails, let's talk about dessert. I'm not even going to start discussing how much I love skillet desserts because I did that enough when I made this pomegranate chocolate thing and this chocolate stout beer thing, BUT, I ain't never made a damn skillet BLONDIE before. I was a little worried that the added crispiness from the skillet would make the blondie's fair complexion a little too burnt-looking, but it didn't really and besides even if it did, fuck it, that's what we're adding ice cream and raspberry sauce for. It's that kind of party.

The berries down here in the deep south are coming in just right and plump like my butt in the jean shorts I'll be wearing to make this damn hot summer weather bearable. You've gotta use them in every possible way, like in cocktails and pies and mixed with just a little sugar and mint and maybe thrown over some yogurt with other fancy fixings. It's your duty as a living creature on this earth to eat all the berries in all the ways, and I'm really really hoping this sundae recipe is going to be one of them, because it's amazing. And bursting with berry-on-berry goodness. And cold-but-melty ice cream. And sweet-but-bitter-in-a-good-way raspberry sauce. And us. And you. Need more convincing? Check out a little more food porn below, and then the recipe! And if you don't hate us yet don't forget to subscribe to the newsletter <3

Mixed Berry Blondie Skillet Sundae

Prep 10 minutes // Cook 45 minutes // Serves 4 - 6

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter, melted and cooled

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon orange extract (optional)

8 oz miniature white chocolate chips

2 cups assorted berries*

toppings

1 pint vanilla ice cream

2 cups fresh or frozen raspberries

1/2 cup sugar

extra fresh berries and mint

Grease a 9" to 10" cast iron skillet with butter and preheat your oven to 350 degrees. In a medium bowl whisk together the flour, salt, and baking powder and set aside. In a separate bowl, whisk together the butter, both sugars, all of the extracts, and the egg until combined. Mix the wet ingredients into the dry ingredients and fold in the white chocolate chips and the berries. Pour into your prepared cast iron skillet and bake for 45 minutes, or until the center is set and comes out mostly crumb-free when poked with a toothpick.

While the blondies are in the oven, make the raspberry syrup for the topping by placing the raspberries and sugar in a small saucepan over medium heat. Stir continuously until the berries begin to break down and a syrup forms, all the while mashing the berries a bit with the back of the spoon. It should take about five to eight minutes. Once it's become a thick syrupy mess you can either reserve it as it is to top the blondies, or strain out the solids to create a more uniform syrup.

Serve by scooping a portion of the blondies into a bowl or plate, topping with ice cream, raspberry sauce, fresh berries, and mint.